This rasam has a most heavenly appetizing aroma. This is a recipe from my neighboring state Tamil Nadu, given tome by my old maid, Mrs.Valliammal Das. You will find another version of garlic rasam in Kerala.
To be ground:
Coriander seed - 1/2 tbsp
Dry red chillies - 2 no:s
Pepper corn - 6 no:s
Cumin seed - 1/2 tbsp
curry leaf - 6 no:s
Garlic - 4 large pods (must yield 1 tbsp heaped of garlic paste)
Tamarind - a small lime sized ball, soaked in warm water
Tomato -2 no:s , finely chopped
Coriander leaf / Cilantro - 3tbsp, finely chopped
Salt - 1 tsp, you can add more later, if necessary
Turmeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
To splutter:
Ghee (clarified butter) - 1tbsp
Mustard seed - 1 tsp
Pound the spices together into a coarse paste.
Remove 2 cups of tamarind pulp from the tamarind.
Add all the ingredients (ground spices, tomato, coriander leaf, salt, turmeric powder and asafoetida) to the tamarind pulp. Mix well.
Put this mixture on the stove and keep on a low flame. Do not stir.
When it gets frothy, turn of the flame. DO NOT BOIL. Taste and add more salt if necessary.
Heat ghee. Add mustard seed. When it splutters, add to the rasam.
Serve hot.
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